If you’ve been hunting for a delightful treat that balances rich indulgence and wholesome goodness, look no further than this Dark Chocolate Banana Bread Muffins Recipe. These muffins are the perfect marriage of ripe bananas’ natural sweetness and the deep, bittersweet notes of dark chocolate, wrapped in a wholesome whole wheat casing. Every bite is moist, tender, and just a little bit decadent, making these muffins a fantastic option for breakfast, a snack, or even dessert. What makes this recipe truly special is its simplicity — using basic pantry staples to create something that feels homemade and utterly satisfying.
Ingredients You’ll Need
Getting the right ingredients on hand is the first step to baking these incredible muffins. Each component has a purpose, from the creamy texture contributed by mashed bananas to the rich, chocolaty punch of cocoa and chocolate chips. The mix of whole wheat flour and natural sweeteners ensures a robust flavor and a moist crumb that’s just right.
- 1 1/2 cups mashed bananas: Ripe bananas add natural sweetness and moisture, keeping the muffins tender.
- 1/3 cup honey (or maple syrup/agave): Provides a gentle sweetness and a lovely golden hue to the batter.
- 1 large egg: Acts as a binder and adds richness to the muffins’ crumb.
- 1/4 cup melted coconut oil (or vegetable/olive oil/melted butter): Contributes moistness and a subtle richness without overpowering flavors.
- 1 teaspoon pure vanilla extract: Enhances the overall flavor, adding a warm, aromatic note.
- 1 cup whole wheat flour: Offers a hearty texture and nutty flavor, making these muffins more wholesome.
- 1/2 cup natural unsweetened cocoa powder: Infuses the batter with deep chocolate flavor and a beautiful color.
- 1 teaspoon baking powder: Helps the muffins rise perfectly fluffy and light.
- 1 teaspoon baking soda: Works with the acid in bananas to yield the ideal rise and tender crumb.
- 1/2 teaspoon salt: Balances sweetness and enhances all flavors.
- 1 cup semi-sweet or dark chocolate chips: For pockets of melty chocolate that melt into the muffins beautifully; reserve some for a decorative topping.
How to Make Dark Chocolate Banana Bread Muffins Recipe
Step 1: Prep Your Oven and Muffin Tin
Start by preheating your oven to 350°F (175°C) so it’s ready when your batter is mixed. Line a standard muffin tin with paper liners or grease it thoroughly. This initial step ensures your muffins come out without sticking and bake evenly.
Step 2: Combine the Wet Ingredients
In a large mixing bowl, stir together the mashed bananas, honey, egg, melted coconut oil, and vanilla extract. Whisking these together until smooth creates a rich base for your batter, blending natural sweetness with moistness and flavor.
Step 3: Whisk the Dry Ingredients
In a separate bowl, sift and whisk together whole wheat flour, cocoa powder, baking powder, baking soda, and salt. Mixing these separately ensures even distribution of leavening agents and cocoa, so every muffin rises just right and has consistent color.
Step 4: Combine Wet and Dry
Gradually add the dry ingredients into your wet banana mixture, stirring just enough to combine. Overmixing at this point can make muffins dense, so keep the batter a bit lumpy — that’s exactly what you want for a tender crumb.
Step 5: Fold in the Chocolate Chips
Gently fold in the chocolate chips, holding back a few to sprinkle on top of your muffins. These chips will melt slightly when baked, creating sweet, gooey bursts in every bite.
Step 6: Fill the Muffin Cups and Top
Divide your batter evenly among the muffin cups, filling each about two-thirds full to allow room for rising. Sprinkle the remaining chocolate chips on top so they bake into a glossy, irresistible topping.
Step 7: Bake to Perfection
Bake your muffins for 18 to 22 minutes. Use a toothpick inserted in the center to test doneness — it should come out clean or with just a few moist crumbs attached, never wet batter.
Step 8: Cool and Enjoy
Let your Dark Chocolate Banana Bread Muffins rest in the pan for 5 minutes to firm up before transferring them to a wire rack to cool completely. This keeps the outsides tender yet sturdy enough to handle, ensuring every bite stays intact.
How to Serve Dark Chocolate Banana Bread Muffins Recipe
Garnishes
A simple dusting of powdered sugar adds a pretty, snowy effect and a hint of extra sweetness. Alternatively, a light spread of butter or cream cheese on a warm muffin elevates the richness and adds a creamy contrast to the chocolate.
Side Dishes
Pair these muffins with a cup of freshly brewed coffee or a creamy latte for a perfect breakfast combo. They also shine alongside a bowl of fresh berries or yogurt, which help balance the chocolate’s richness with tart, refreshing notes.
Creative Ways to Present
For gatherings, arrange the muffins on a rustic wooden platter garnished with banana slices and scattered chocolate chips. Or, serve them warm with a drizzle of melted nut butter or a dollop of whipped cream for a decadent dessert-style treat everyone will remember.
Make Ahead and Storage
Storing Leftovers
Store leftover Dark Chocolate Banana Bread Muffins Recipe in an airtight container at room temperature for up to three days. This keeps them soft and flavorful without drying out. If your kitchen is warm, refrigeration is fine but may slightly change the texture.
Freezing
To freeze, wrap each muffin individually in plastic wrap or place in a freezer-safe bag and freeze for up to three months. This is a great way to have a ready-to-go snack that tastes fresh when thawed and warmed.
Reheating
Warm muffins in the microwave for about 20 seconds or in a toaster oven at low heat until just heated through. This refreshes their softness and makes the chocolate chips delectable and melty again.
FAQs
Can I use all-purpose flour instead of whole wheat flour?
Absolutely, all-purpose flour can replace whole wheat flour if you prefer a lighter texture. Your muffins will be less dense but still tasty. You might consider using half whole wheat and half all-purpose for a nice balance.
What if I don’t have coconut oil?
Any neutral oil such as vegetable, olive oil, or melted butter works perfectly. Coconut oil adds a subtle hint of tropical flavor, but these alternatives keep the muffins moist and tender just as well.
Can I make these muffins vegan?
Yes, simply swap the egg for a flax or chia seed egg (1 tablespoon ground seeds mixed with 3 tablespoons water, set 5 minutes) and use maple syrup or agave instead of honey. The texture may be slightly different but still delicious.
How ripe should the bananas be?
The riper the bananas, the better! Look for bananas with lots of brown spots or even fully brown skin. These bananas are sweeter and softer, which enhances the flavor and moisture of the muffins.
Are these muffins gluten-free?
This recipe uses whole wheat flour, so it’s not gluten-free as is. However, you can experiment using a gluten-free flour blend that measures cup-for-cup in place of the flour, though texture might vary slightly.
Final Thoughts
You really can’t go wrong with this Dark Chocolate Banana Bread Muffins Recipe, whether you’re an avid banana bread fan or a chocolate lover looking for a new kind of treat. It’s easy, wholesome, and utterly delicious — a perfect way to bring warmth and joy to your kitchen. Give them a try and I guarantee these muffins will become one of your new favorite go-to recipes for any time of day.
Print
Dark Chocolate Banana Bread Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Dark Chocolate Banana Bread Muffins are a moist and delicious treat combining the natural sweetness of ripe bananas with rich cocoa and semi-sweet chocolate chips. Made with whole wheat flour and sweetened with honey, they offer a healthier twist on classic banana bread in portable muffin form, perfect for breakfast or an indulgent snack.
Ingredients
Wet Ingredients
- 1 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
- 1/3 cup (113g) honey (or maple syrup or agave)
- 1 large egg, at room temperature
- 1/4 cup (56g) coconut oil, melted (or vegetable oil, olive oil, or melted butter)
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1 cup (130g) whole wheat flour (spooned & leveled)
- 1/2 cup (41g) natural unsweetened cocoa powder (or Dutch-process)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins
- 1 cup (180g) semi-sweet or dark chocolate chips (save a few for topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or greasing it thoroughly to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas, honey, egg, melted coconut oil, and vanilla extract. Mix until the mixture is smooth and well blended.
- Mix Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, cocoa powder, baking powder, baking soda, and salt to ensure they are evenly combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix to keep the muffins tender.
- Add Chocolate Chips: Fold the chocolate chips into the batter, reserving a few to sprinkle on top of the muffins before baking.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups. Sprinkle the reserved chocolate chips on top of each muffin for an extra chocolatey finish.
- Bake: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs attached.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and makes them easier to remove.
Notes
- Use ripe bananas for the best natural sweetness and moist texture.
- Whole wheat flour adds a nutty flavor and extra fiber but can be substituted with all-purpose flour if preferred.
- For a vegan version, substitute the egg with a flax egg and use maple syrup or agave instead of honey.
- Do not overmix the batter to keep muffins light and fluffy.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
